序号 | 论文/著作名称 | 刊物 | 起止页码 | 排序 | 分区 |
1 | Candida antartica lipase-catalyzed esterification for efficient partial acylglycerol synthesis in solvent-free system: Substrate selectivity, molecular modelling and optimization | Bioresource Technology | 2024, 412, 131368 | 通讯作者 | 一区TOP |
2 | Potential of Diacylglycerol to Replace Nature Fats in Conventional Plastic Fats: Preparation, Purification, Functionalities and Applications | Trends in Food Science & Technology | 2025, 161, 105057 | 通讯作者 | 一区TOP |
3 | Analysis of the Serum Phase Proteins and Emulsifiers on the Whipping Capabilities of Aerated Emulsions: From the Perspective of Air-Liquid Interface Rheology | Food Hydrocolloids | 2025, 160, 110810 | 通讯作者 | 一区TOP |
4 | Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior | Food Hydrocolloids | 2026, 172, 112157 | 通讯作者 | 一区TOP |
5 | Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect | Critical Reviews in Food Science and Nutrition | 2021, 61, 3145-3159 | 第一作者 | 一区TOP |
6 | The effects of interesterification on the physicochemical properties of pangasius bocourti oil and its fractions | Food Chemistry | 2022, 371, 131177 | 第一作者 | 一区TOP |
7 | Modification of palm-based oil blend via interesterification: physicochemical properties, crystallization behaviors and oxidative stabilities | Food Chemistry | 2021, 347, 129070 | 第一作者 |
一区TOP |
8 | Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute | Food Chemistry | 2020, 318, 126518. | 第一作者 | 一区TOP |
9 | Interesterication of rice bran wax and palm olein catalyzed by lipase: crystallization behaviours and characterization | Food Chemistry | 第一作者 | 一区TOP | |
10 | Characterization and oxidation stability of monoacylglycerols from partial hydrogenated corn oil | Food Chemistry | 2015, 173, 70-79. | 第一作者 | 一区TOP |
11 | Enzymatic interesterification of palm stearin and palm olein blend catalyzed by sn-1,3 specific lipase: interesterification degree, acyl migration and physical properties | Journal of Agricultural and Food Chemistry | 2021, 69, 9056-9066 | 第一作者 | 一区TOP |
12 | Two-stage enzymatic preparation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) enriched fish oil triacylglycerols | Journal of Agricultural and Food Chemistry | 2018, 66, 218-227. | 第一作者 | 一区TOP |
